Singhoda / Water Cheastnut Flour

Name: Singhoda / Water Cheastnut Flour
Brand: SANKALCHAND KARSANDAS TRADING CO.
Price: 220 INR
Availability: InStock

Price 220 INR/ Kilograms

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MOQ : 20 Kilograms

Singhoda / Water Cheastnut Flour Specification

Preserving Compound
Not mentioned

Ph Level
Neutral

Protein (%)
Moderate

Additives
None

Grade
Food Grade

Fat Content (%)
Low

Application
Used in cooking primarily for preparing halwa and other recipes

Storage Instructions
Store in a cool and dry place

Weight
100g

Shelf Life
6 months

Moisture (%)
Low

Ingredients
Singhoda (Water Chestnut)

Product Type
Flour

Form
Powder

Taste
Nutty

Flavor
Mild and nutty

Shape
Powder

Feature
Gluten-free suitable for fasting

Packaging
Sealed packets net weight: 100g

Usage
Halwa Special used for fasting recipes

Singhoda / Water Cheastnut Flour Trade Information

Minimum Order Quantity
20 Kilograms

Certifications
FSSAI Certified

About Singhoda / Water Cheastnut Flour

We are one of the reliable companies in the market, affianced in providing superior grade Singhara / Water Cheastnut Flour. This flour is precisely processed by dedicated professionals by utilizing quality assured singhara with the aid of contemporary methods at our modern premises. The offered flour is widely cherished for preparing chapatis, parathas, sweets and other dough based recipes during Navratri fasts. Additionally, we put forward this Singhara / Water Cheastnut Flour at market leading price to our clients.

key points:

Natural flavor
Rich in protein content
Freshness
Easy to digest

Premium Quality & Nutritional Value

Our Singhoda Flour is meticulously processed from selected water chestnuts to maintain its natural nutrients. It offers a moderate protein percentage with low fat and moisture, making it an excellent dietary choice during fasting. This gluten-free powder is suitable for various health-conscious consumers and supports digestive well-being.

Culinary Versatility for Special Recipes

Singhoda Flours unique nutty flavor and neutral pH make it a staple in preparing popular fasting dishes, especially halwa. Its smooth texture ensures easy blending, enabling creative adaptions in traditional and contemporary recipes. Enjoy authentic Indian fasting cuisine with this pure and adaptable ingredient.

Safe Storage, Lasting Freshness

Packaged in 100g sealed packets, Singhoda Flour maintains its freshness for up to six months. To ensure the best quality, always store the flour in a cool, dry environment. Its natural preservation supports a longer shelf life without any added compounds or artificial preservatives.

FAQs of Singhoda / Water Cheastnut Flour:

Q: How should I store Singhoda (Water Chestnut) Flour for optimal freshness?

A: Store the flour in its original, tightly sealed packet or an airtight container in a cool and dry place. This will help maintain its freshness and extend shelf life up to six months.

Q: What dishes can I prepare with Singhoda Flour?

A: Singhoda Flour is primarily used for making halwa during fasting, but it can also be incorporated into pancakes, rotis, and other gluten-free or fasting recipes.

Q: When is Singhoda Flour typically used in Indian cuisine?

A: Singhoda Flour is especially popular during fasting periods (such as Navratri), as it is considered a pure ingredient allowed in many traditional fasting diets.

Q: Where does Singhoda Flour originate and how is it processed?

A: This flour is made in India from water chestnuts, which are dried and ground into a fine powder, ensuring purity and food-grade quality suitable for diverse culinary uses.

Q: What are the benefits of choosing Singhoda Flour for fasting recipes?

A: As a gluten-free flour with moderate protein and low fat, it provides essential nutrition while being light and easy to digest, making it ideal for fasting or restricted diets.

Q: How can I use Singhoda Flour to prepare halwa?

A: Mix Singhoda Flour with ghee and water or milk, cook until slightly thickened, then add your preferred sweetener. Stir until a smooth, nutty halwa consistency is achieved.